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96 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018
WASTE MANAGEMENT SERIES
Repurposing Food
Simply switching from a large-scale, batch-cooking opera-
tion to a from-scratch, small-batch process can cut down on
overproduction.
During its waste evaluation process, Reid Health discov-
ered that while a lot of leftover boneless chicken was re-used
for entrees like General Tso's chicken or sliced into strips for
fajita chicken strips, even those pieces were often wasted. "Chicken strips are the number one seller in the cafe, and
we used to just fry bag after bag. Even at the end of a meal
period we'd throw a whole bag in," Ankeny says. "Now, we
have our staff fry in much smaller batches, and we hold them
accountable by having them fill out a form if they have fried
more than what was needed."
Ankeny also switched from purchasing 25-pound bulk
boxes of pre-steamed vegetables to 2-pound frozen bags.
Reid Health now uses combi ovens to steam the vegetables in
preparation for serving. The result was less waste, as intend-
ed, but an added benefit was better-tasting veggies. Smaller
batch cooking has also led to $1,000 savings in mashed
potato waste over the course of just two months, she says.
Menu Downsizing
Editing a menu to focus on a handful of solid dishes, rather
than an overly wide variety, can also help prevent food waste.
Following this plan, Reid Health shrunk the hot bar cycle
menu from four weeks to two; soup offerings from three
to two, and cookie varieties from seven to four. Customers
don't seem to mind the reduced offerings, Ankeny says, given
that they can also choose from a brick fire pizza station, a
salad bar, grill station and chef's table, which still follow a
four-week cycle.
The team has also reprioritized food waste, which now
takes priority above the chance of running out of product
and indicates a mindful approach to reduce inventory and the
risk of having to throw out expired food.
"We're also looking at bringing in less product, more
often," Ankeny says.
Staff Incentives
While holding staff members accountable for overproduction
can help reach reduction goals, incentivizing helps build a
more longstanding culture around food waste.
As part of its "Help us Get to Zero Waste" promotion in-
tended to jumpstart waste management efforts, Reid Health
gave out a Zero candy bar to every staff member who tracked
food waste. "You can't be perfect — there is always going to
Food costs have dropped nearly 7 percent
since Reid Health began its food waste
management efforts.
FOUR STEPS TO SOURCE REDUCTION
1. Measure — Track food waste to note overproduction areas.
2. Analyze — Understand the financial impact of overproduction
and measured food waste.
3. Optimize — Set and achieve food waste goals using real-time
and analyzed information and feedback.
4. Empower — Train staff to minimize food waste and set company
goals and standard operating procedures around this culture.
Source: LeanPath